Am very partial to meatballs and to Swiss chard, so this recipe sounds right up by treat. The name 'torta fluffosa' for chiffon cakes is fab! Complimenti to Daniela for another lovely illustration!
I am always curious to read what made you choose the recipes you publish in your newsletter, Domenica, and I love this story!
I never really cared about making meatballs, thinking they were too much work, until I tried a recipe last year and thought they were quite good and worth the time forming them, etc. after all! I will try this recipe. I really like polenta and greens together, and I am sure the meatballs will make for a complete dish.
I will definitely be making this recipe this week. I noticed the two different grinds called for in the polenta, which I found interesting because I'm starting to see more recipes specifying different grinds (fine and medium grind in this case) within a recipe. Your polenta in The Glorious Soups and Stews of Italy is my go-to recipe and simply calls for "polenta." I'm assuming there will be a textural difference but I wondered too whether I'm seeing it more often because different grinds of polenta/cornmeal are much easier to find now than they were years ago when you published that cookbook. I would love to hear your thoughts on this.
I'm an addict of (do you say an addict FOR?) Fiori di Sicilia, which I buy on line from King Arthur Flour company. What do I like about it? It takes me back instantly to any cafe anywhere in Italy early in the morning when folks line up for those otherwise (mostly) undistinguished cornetti with the distinctive flavor of Fiori di Sicilia. A bit industriale, admittedly, but pieno di nostalgia too. Lovely post, thanks!
I own The Christmas Table and The Thanksgiving Table by Diane Morgan as well as all your cookbooks, Domenica, and enjoy all of them! I've made your Swiss Chard and Meatball recipe --we love Swiss chard and I buy it often--but I admit I leave out the raisins and my husband dislikes them. He is Calabrian and his family never used raisins in recipes. I like the idea of serving this over polenta and I'm sure my husband will like that very much as polenta is a favorite!
Those meatballs look and sound so good and I love the Swiss chard - sultana combo, but I am somewhat allergic to chard so don’t eat a lot of it anymore, sadly. But I would really like to make that chiffon cake. Lovely that you and Diane are still in touch!
You are serving your meatballs over polenta, a very nice touch, I do the same with my chicken alla canzanese. You also doing so instead of serving over pasta. I saw a video of things not to do in Italy and one of the recommendations was to never ask for pasta with meatballs. What is your point of view on this recommendation.
Great recipes but I cannot figure out what you mean about the trick with the bottle after cooking the cake: a picture would be very helpful, as well as an explanation of the rationale. Thank you!
I so wish I could remember all the delicious dishes we used to enjoy but have forgotten on those nights when I have no idea what to make for dinner! These polpette look divine!
Am very partial to meatballs and to Swiss chard, so this recipe sounds right up by treat. The name 'torta fluffosa' for chiffon cakes is fab! Complimenti to Daniela for another lovely illustration!
The polpette! Also, just the word “Fluffosa” makes me smile! 😃 😋 also: the cat stretch! another brilliant and delicious post, Domenica!
Oh, this sounds delicious, Domenica! Can’t wait to try it! And just love the kitty walking and stretching in the chard forest!🐈😻
I am always curious to read what made you choose the recipes you publish in your newsletter, Domenica, and I love this story!
I never really cared about making meatballs, thinking they were too much work, until I tried a recipe last year and thought they were quite good and worth the time forming them, etc. after all! I will try this recipe. I really like polenta and greens together, and I am sure the meatballs will make for a complete dish.
I will definitely be making this recipe this week. I noticed the two different grinds called for in the polenta, which I found interesting because I'm starting to see more recipes specifying different grinds (fine and medium grind in this case) within a recipe. Your polenta in The Glorious Soups and Stews of Italy is my go-to recipe and simply calls for "polenta." I'm assuming there will be a textural difference but I wondered too whether I'm seeing it more often because different grinds of polenta/cornmeal are much easier to find now than they were years ago when you published that cookbook. I would love to hear your thoughts on this.
I love Fiori di Sicilia - it usually is muted when baked. What amount would you add in lieu of the vanilla?
I'm an addict of (do you say an addict FOR?) Fiori di Sicilia, which I buy on line from King Arthur Flour company. What do I like about it? It takes me back instantly to any cafe anywhere in Italy early in the morning when folks line up for those otherwise (mostly) undistinguished cornetti with the distinctive flavor of Fiori di Sicilia. A bit industriale, admittedly, but pieno di nostalgia too. Lovely post, thanks!
I own The Christmas Table and The Thanksgiving Table by Diane Morgan as well as all your cookbooks, Domenica, and enjoy all of them! I've made your Swiss Chard and Meatball recipe --we love Swiss chard and I buy it often--but I admit I leave out the raisins and my husband dislikes them. He is Calabrian and his family never used raisins in recipes. I like the idea of serving this over polenta and I'm sure my husband will like that very much as polenta is a favorite!
Those meatballs look and sound so good and I love the Swiss chard - sultana combo, but I am somewhat allergic to chard so don’t eat a lot of it anymore, sadly. But I would really like to make that chiffon cake. Lovely that you and Diane are still in touch!
Hello Domenica,
You are serving your meatballs over polenta, a very nice touch, I do the same with my chicken alla canzanese. You also doing so instead of serving over pasta. I saw a video of things not to do in Italy and one of the recommendations was to never ask for pasta with meatballs. What is your point of view on this recommendation.
As always, an enjoyable read! Thanks.
I guess I have to go buy some Chard now!
Happy Sunday.
Hello Domenica,
Great recipes but I cannot figure out what you mean about the trick with the bottle after cooking the cake: a picture would be very helpful, as well as an explanation of the rationale. Thank you!
And now, I need a tube pan…
I so wish I could remember all the delicious dishes we used to enjoy but have forgotten on those nights when I have no idea what to make for dinner! These polpette look divine!
Saving this chard recipe! Sounds incredible. Thank you!